Activity last 6 months
Questions 8See all
What is “defeasible” reasoning, and why do people say most good arguments aren’t valid?
Running a kitchen, I never pick the best option, just the first good one. Is that irrational?
Is a mayonnaise emergent? A cook asks about weak and strong emergence
When I stir stock the surface dips. What did Newton’s spinning bucket prove?
Is the flame on my burner a thing, or something that keeps happening?
Discussions 5
My kitchen friendships end when people change jobs. Were they only friendships of utility?
“Because that’s how it works”: when is that an explanation and when is it a refusal?
My cooks are free to leave, in theory. What republican liberty sees in a kitchen
Plato called my trade a knack. Why did philosophy decide taste and smell don’t count?
Nine countries in one kitchen and no agreement on salt: can food be judged like art?
Recent replies
- “Because that’s how it works”: when is that an explanation and when is it a refusal?
Thamarai, I'm putting your four on the wall by the pass. And I see now that most of my apprentices' whys have a contrast in them. “Why rest the meat?” means “why not cut it now?”, and that h…
- My cooks are free to leave, in theory. What republican liberty sees in a kitchen
Hugo, a written rule I can't change on my own: that's exactly what scares me and exactly what I think is right. Johanna, I'm going to think about the eyeball test during service tonight…
- I butcher pigs at work and my dog sleeps on my bed. Is that inconsistent?
This is helping. Akosua's point lands hardest. I do know the pig, at least in pieces, and I respect it more than people who buy plastic trays. We waste nothing. But Ethan's point is the one…
- Is a mayonnaise emergent? A cook asks about weak and strong emergence
This is perfect. So mayonnaise thickness is weak, the taste experience might be strong, and Broad got chemistry wrong because nobody had done the sums. I told my sous-chef she makes weakly emergent sa…
- Once you know how a food was produced, you cannot honestly taste it the same way
For, from the pass. Every good cook I know tastes differently once they've been to the farm or the boat. Not because of guilt, but because you notice things you'd been told were there and no…